Moroccan Lamb Tagine with Prunes and Almonds

Instructions

1. 1
   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Season lamb chunks with salt and pepper, then brown them in batches until golden on all sides. Remove and set aside.
2. 2
   In the same pot, sauté sliced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Stir in ginger, cinnamon, turmeric, and paprika, mixing well to coat the onions. Toast the spices for 2 minutes to release their flavors.
4. 4
   Return the lamb to the pot and pour in the broth. Add the chopped preserved lemon and prunes. Stir well to combine all ingredients.
5. 5
   Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours until the lamb is tender and the sauce has reduced slightly.
6. 6
   Toast the blanched almonds in a separate dry pan over medium heat for 3-4 minutes until golden and fragrant. Set aside.
7. 7
   Taste the tagine and adjust seasoning as needed. Stir in the toasted almonds just before serving.
8. 8
   Serve hot over steamed couscous or rice, garnished with fresh cilantro.